This honey mustard chicken recipe is a tried-and-true family favorite. It features tender chicken breasts baked in a sweet, tangy, and creamy sauce. It’s ready in 20 minutes!
Honey mustard chicken is a quick and foolproof crowd-pleaser.
Seriously though, this chicken recipe only takes 20 minutes (and half of that is the marinating time), meaning it works for a lazy weeknight dinner or when you have to feed a hungry crowd on short notice (guilty!).
The sauce alone is good enough to sip with a spoon, and I love how quickly it comes together. You only need a few ingredients, meaning you can spend more time on the sides (like green goddess salad, roasted potatoes and carrots, or air fryer frozen green beans).
If you love easy chicken dinners as much as we do, try my chicken Florentine, chicken marsala, or sheet pan chicken and veggies next.
Key Ingredients
- Chicken. I used boneless skinless chicken breasts for this recipe since they’re lean and cook quickly. They’ll need to be cut in half lengthwise.
- Heavy cream. To make the sauce extra creamy and rich.
- Mustard. I love using Dijon mustard in the honey mustard chicken marinade, but if that’s too potent for you, try yellow mustard, whole grain mustard, or a mixture. If you use honey mustard sauce, skip the added honey.
- Honey. The sweetness of the honey pairs amazingly with the warm and tangy flavor of the mustard.
- Garlic. For aroma and flavor. Don’t skimp here! Fresh garlic is far more flavorful.
- Rosemary. To complement the other flavors.
- Kosher salt and black pepper. To taste.
- Olive oil. To sear the chicken.
- Fresh parsley. Garnish.
How to make honey mustard chicken
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Prep. Preheat the oven and combine the honey, mustard, garlic, salt, and pepper.
Marinate. Coat the chicken in the sauce mixture and marinate briefly.
Sear. Sear the chicken on both sides in a well-oiled, oven-safe skillet. Cook until the chicken is almost done.
Bake. Turn off the heat and stir in the remaining ingredients. Bake until the chicken is fully cooked, then serve and enjoy.
Arman’s recipe tips
- Extend the marinating time. 10 minutes is the minimum, but you could marinate the chicken up to 6 hours before you need it.
- Use other cuts of chicken. Depending on what’s available, I’ll sometimes use bone-in chicken breasts or chicken thighs. Just note that the cooking time will vary, as bone-in chicken will need at least 5-7 extra minutes in the oven.
Frequently asked questions
Can I substitute the honey?
Any sticky sweetener can replace honey. We recommend maple syrup, agave nectar, or coconut syrup.
What to eat honey mustard chicken with?
Since this recipe is quite flavorful and rich, it’s best paired with lighter sides like sautéed asparagus, basmati rice, or sautéed carrots. I like to make a side of 3-ingredient biscuits to soak up the leftover sauce!
Honey Mustard Chicken
5 from 124 votes
My honey mustard chicken recipe is the most decadent way to cook chicken breasts. Ready in under 20 minutes, the sweet and tangy sauce takes it to another level.
Servings:
Prep:10minutes mins
Cook:10minutes mins
Total:20minutes mins
Ingredients 1x2x3x
- ▢3 tablespoons honey
- ▢3 tablespoons Dijon mustard
- ▢2 cloves garlic minced
- ▢1/2 teaspoon salt
- ▢1/2 teaspoon pepper
- ▢2 large chicken breasts sliced lengthways
- ▢2 tablespoons olive oil
- ▢1/2 cup heavy cream
- ▢2 sprigs rosemary
Instructions
- Preheat the oven to 190C/375F.
- Prepare the sauce by mixing the honey, Dijon mustard, garlic, salt, and pepper in a bowl.
- Dip the chicken in the marinade and let everything marinate for 10 minutes.
- Heat the olive oil in a skillet over medium-high heat. Once the skillet is hot, add the chicken and sear on both sides. Cook the chicken for five minutes, until the honey caramelizes.
- Remove the skillet from the heat and stir through the remaining sauce, heavy cream, and rosemary. Place in the oven and bake for 5 minutes, until the cream mixes into the sauce and bubbles.
- Remove the chicken from the oven and serve immediately.
Notes
TO STORE: Store leftovers in an airtight container in the refrigerator for up to 5 days.
TO FREEZE: Let the chicken cool completely, place it in a shallow container, and store it in the freezer for up to 6 months.
TO REHEAT: Microwave single-serving portions for 45 seconds to 1 minute, or reheat in a non-stick pan over medium heat until warm. Add a splash of chicken broth to thin out the sauce if needed.
Nutrition
Serving: 1servingCalories: 285kcalCarbohydrates: 15gProtein: 13gFat: 20gSodium: 489mgPotassium: 272mgFiber: 1gSugar: 3gVitamin A: 465IUVitamin C: 1mgCalcium: 35mgIron: 1mgNET CARBS: 14g
